A hearty and creamy cod chowder inspired by Newfoundland flavors, perfect for a cozy meal.
Cook the bacon in a large saucepan over medium heat until crispy.
Use smoked bacon for an extra depth of flavor.
Remove the bacon and chop it into small pieces. Set aside.
Let the bacon cool slightly before chopping to avoid burns.
Drain excess fat from the saucepan, leaving about a tablespoon.
Save the rendered fat for cooking the vegetables for added flavor.
Sauté the onions and summer savory in the saucepan until softened.
Stir occasionally to prevent the onions from burning.
Add the potatoes, carrots, water, and salt to the saucepan. Bring to a boil, then reduce heat and simmer until the vegetables are tender.
Cut the vegetables into even pieces for uniform cooking.
Add the cod chunks to the saucepan and simmer until the fish flakes easily.
Avoid overcooking the fish to maintain its texture.
Stir in the evaporated milk and white pepper. Heat through without boiling.
Heating gently prevents the milk from curdling.
Serve the chowder in bowls, garnished with chopped bacon and fresh chives.
Serve with crusty bread for a complete meal.
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